The book is divided into chapters by food-type -- shellfish, eggs, meats, etc. -- and highlights recipes from each region for said ingredients. Beautiful photographs fill the book and Koehler spotlights essential Iberian ingredients throughout.

Having recently visited Spain where each day was a culinary revelation – this book makes me want to return now!

Fuchsia has written a book that presents the healthy aspects of Chinese cooking focusing heavily on vegetables but not eliminating beef, chicken and pork. The book starts with a wonderful section on the basics explaining in detail the essential ingredients, methods of preparation, equipment and menu planning.

Katzen is best known as the author of the classic Moosewood cookbook, which was published in 1977 and revised in 1992. While not as in-depth as Madison’s book, Katzen’s book is full of uncomplicated recipes focusing on fresh ingredients often with an international twist. She provides a nice section on vegetarian and vegan menu planning.

Finally,One Good Dish by New York Times columnist David Tanis focuses on just that: Instead of worrying about an elaborate three-course meal, focus on one good dish. Tanis’s volume contains seductively easy to prepare recipes for snacks, condiments, sandwiches and “pleasures in a bowl."

The book has some standouts including waffle-iron grilled cheese which, in the middle of the current Polar Vortex, sounds just about right.

These are only six of what was really a standout year for cookbooks. Check out the library’s collection for other amazing titles. Here’s to 2014 and a lot more to come!